For the second day of 12 days of cookies“Good Morning America” has tapped celebrity chef — and versatile culinary ray of sunshine — Carla Hall.
Hall joined “GMA” to show Gio Benitez how to make his Cranberry White Chocolate Oatmeal Cookies.
See the full recipe below.
Cranberry White Chocolate Oatmeal Cookies
2 1/2 cups all-purpose flour
2 teaspoons of yeast
1 1/4 teaspoons cinnamon
12 ounces unsalted butter, room temperature
1 3/4 cups granulated sugar
2 teaspoons vanilla extract
4 1/2 cups old fashioned rolled oats (NOT quick oats)
1 1/2 cup dried cranberries
1 1/2 cups white chocolate chips
Combine flour, baking powder, salt, cinnamon, baking soda and nutmeg. Put aside.
Cream butter and both sugars until combined; add the eggs and vanilla and mix for 2 minutes. Stir in flour mixture, a little at a time, until blended, but not overworked.
Add rolled oats, dried cranberries and white chocolate; mix well to distribute.
Pour the batter into a gallon-sized resealable bag and flatten the batter to completely fill the bag. Refrigerate dough for at least 1 hour to chill butter or freeze for up to 3 months.
Remove from refrigerator and carefully remove dough from bags. Cut into 1/2-inch cubes, or desired cube size, and place on parchment-lined baking sheets.
Bake the cookies in a preheated 350 F oven until the cookies are lightly browned, 8 to 10 minutes (depending on size), but still soft in the center if lightly pressed.
Let the cookies cool on a baking sheet for 5 minutes, then transfer to a cooling rack.
Store cookies in an airtight container.
source : https://folobooks.com/
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